3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
1 1/2 Tablespoon instant espresso powder
In an electric mixer, using whisk, beat egg whites and cream of tartar until thick and frothy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. Beat in vanilla and espresso powder.
Place mixture into a pastry bag fitted with a 1/2 inch star tip. Pipe into mounds on parchment paper lined cookie sheets – keeping about 1 inch apart.
Bake in 200 degree oven until light brown – about 1 1/4 to 1 1/2 hours. Turn off heat and let cookies sit in closed oven for one hour. Remove to wire rack. Store in airtight container. Makes about 40 1 1/2 inch cookies.